Cabbage Rolls With Beef Food

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

CORNED-BEEF-AND-CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
• Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
• Toss the corned beef with the mustard in a small bowl.
• Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

CABBAGE ROLLS WITH BEEF

Steps:

• Season the hamburger well with salt and pepper and add the egg. Mix well.
• Mix in rice.
• To make sauce, melt the butter; add the onion; add the tomato soup with an equal amount of water.
• Add the parsley, celery, lemon juice, sugar, salt and pepper; cook for 10 minutes.
• Wash the cabbage leaves and boil until tender.
• Put 2 tablespoons meat mixture in each leaf and roll tightly.
• Secure each roll with a toothpick.
• Place in a saucepan; pour sauce over rolls.
• Cover pan tightly and cook slowly for 3 hours.
• Serve very hot.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.